PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Cinderyard Citrus-Honey

Independent adaptation of a publicly published Susan Spicer recipe. Not affiliated with, sponsored by, or endorsed by Susan Spicer.

Citrus-Honey from a national-award-winning chef.

Ratio

Ratio by volume: Balsamic 30 ml, Cider Vinegar 30 ml, Dijon Mustard 20 ml, Honey 15 ml, Olive Oil 180 ml, Lemon Juice 15 ml
Balsamic 30 mlCider Vinegar 30 mlDijon Mustard 20 mlHoney 15 mlOlive Oil 180 mlLemon Juice 15 ml

Ingredients

  • Balsamic — 2 Tbsp balsamic vinegar (30 ml)
  • Cider Vinegar — 2 Tbsp apple cider vinegar (30 ml)
  • Dijon Mustard — 1 Tbsp plus 1 tsp Dijon mustard (20 ml)
  • Honey — 1 Tbsp honey (15 ml)
  • Olive Oil — 3/4 cup olive oil (180 ml)
  • Lemon Juice — 1 Tbsp fresh lemon juice (15 ml)
  • Salt — salt, to taste
  • Pepper — pepper, to taste

Method

  1. Pour to the lines in order (bottom → top): Balsamic, Cider Vinegar, Dijon Mustard, Honey, Olive Oil, Lemon Juice.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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Provenance

Susan Spicer works in Creole / New Orleans at Bayona; credentials include James Beard Best Chef: Southeast 1993 (Bayona).

Originally published as Bayona Balsamic Vinaigrette.

Adapted from a Susan Spicer recipe (Susan Spicer / Epicurious (Crescent City Cooking, Knopf 2007)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Susan Spicer / Epicurious (Crescent City Cooking, Knopf 2007) (published as “Bayona Balsamic Vinaigrette”). Full citation lives in Provenance.

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